FohBohChef

The Pro Chef + Home Chef Community

Members

  • John Droste
  • Amir Arie
  • Jim Matorin
  • Jeff Northrop
  • Rudy Martinez
  • Michael Kearney
  • MJ Hong
  • Bill Samuel
  • Matthew Coy Beard
  • Alisia Brown
  • Bassel Rihani
  • Marcus Weikert
  • Trish Garapola
  • Michael Salazar
  • Nate Sanford
  • Matthew Davis

FOHBuzz Social Media Group Announced

We live in a real-time world where social media is forcing a new way of thinking and communicating between guest and operator.

Mystery shopping has always been a way to gage guest satisfaction- from a balance sheet approach, provided by people hired to "pimp" your restaurant. They are not likely even customers. Just paid diners looking for wrongs.

As a restaurant operator, you can't protect your restaurants reputation unless and until you know what's being said about it on social media sites.

Mystery Shopper reports can't do that. FOHBuzz SnapSHot can.

 

Latest Activity

Profile Icon
John Droste is now a member of FohBohChef yesterday
Welcome Them!
Profile Icon

Experts Agree: Prepare for the Tightening Hospitality Talent Market

It’s been four years since we entered The Great Recession. Now, at long last, optimism about economic growth in Leisure & Hospitality and Food & Beverage is taking root.For operators this means finding leaders who have the skills and proficiency to do the job will become harder and harder. Sourcing values and character matches will be a monumental challenge.  Operators will need to step up benefits and retention strategies, and salaries will begin to rise again. Consider the…See More
Blog post by Joe D'Alessandro Wednesday
0 Comments
Profile Icon
Paul Letendre commented on Joe D'Alessandro's blog post 'Success Is In the Facts, Not the Feelings'
Joe, Great advice, well said.  Thank you.
Jan 20
Profile Icon
Amir Arie is now a member of FohBohChef Jan 19
Welcome Them!
Profile Icon

Success Is In the Facts, Not the Feelings

This year, listen for how often you hear the word “feeling.”  Listen for how often you hear yourself or your colleagues say “I have a feeling…”A feeling this manager is the right fit.  A feeling the opening will be a big hit.  A feeling this banquet will run without a hitch.  A feeling we’re on the wrong track.  A feeling (insert the most important objectives of your business here)…The best leaders work in the truth, and the facts are infinitely closer to the truth than feelings.  I know, I…See More
Blog post by Joe D'Alessandro Jan 17
1 Comment
Profile Icon
Jim Matorin is now a member of FohBohChef Jan 15
Welcome Them!
Profile Icon
Jeff Northrop is now a member of FohBohChef Jan 7
Welcome Them!
Profile Icon
Rudy Martinez is now a member of FohBohChef Jan 4
Welcome Them!

Events

Notes

Microsites Home

Created by Michael Atkinson Aug 7, 2009 at 1:09pm. Last updated by Michael Atkinson Dec 12, 2010.

Farmer Markets

Created by Michael Atkinson Aug 7, 2009 at 1:17pm. Last updated by Michael Atkinson Jul 11, 2010.

Social Media

Created by Michael Atkinson Aug 7, 2009 at 1:54pm. Last updated by Michael Atkinson Jul 11, 2010.

Associations & Clubs

Created by Michael Atkinson Aug 7, 2009 at 1:18pm. Last updated by Michael Atkinson Jul 11, 2010.

FohBohChef Business Center

Created by Michael Atkinson Oct 15, 2009 at 1:25pm. Last updated by Michael Atkinson Jul 11, 2010.

About FohBoh Chef

ABOUT FOHBOHCHEF

POWERED BY FOHBOH

Food Safety at Home

Loading… Loading feed

 

Top Content 

1 Experts Agree: Prepare for the Tightening Hospitality Talent Market

Experts Agree: Prepare for the Tightening Hospitality Talent Market

Added by Joe D'Alessandro on January 25, 2012

Welcome to FohBohChef - The Culinary Community


WELCOME!

FohBohChef™ is one of our newest online communities for the foodservice industry. We are committed to engaging the foodservice industry through online communities for restaurant, Wine and Culinary professionals worldwide. Beginning with FohBoh, The Restaurant Community, FohBohChef, The Culinary Community and now, FohBohWine, The Wine Community.

The Social Web
In the true spirit of engagement and building relationships online, we have decided to open up a separate but fully connected culinary community to professional chefs, BOH and culinary students. By connecting with restaurant operators at FohBoh.com, Wine makers and Sommeliers at FohBohWine.com, branded food and beverage manufacturers at our newly launched Social Marketplace, or even Foodservice workers who are passionate about the food + drink culture at Biteclub.com, we have your connection.

 

Hungry Nation / VendrTV / Episodes

Street Food: The King of Falafel & Schwarma (Astoria, NY) : VendrTV



Videos

  • Add Videos
  • View All

Blog Posts

Michael Atkinson

Money for Restaurants in 2011

I was just in a conversation today about how restaurant growth has stalled over the past few years. That while there is capital available today; lots of it, it's not generally available for the smaller chains that desperately and frantically need it. Once a chain hits "critical mass" of units under a single brand, then private equity can be approached. So, what's critical mass?

 

The number of small 2-4 unit chains is artificially high today in part, due to the great recession…

Continue

Posted by Michael Atkinson on January 10, 2011 at 3:47pm

FohBohChefs

Welcome to FohBohChef - Culinary Community

Today, chefs are connecting, networking, combining fashion with food, opening restaurants and changing how we eat. This community is here to find and share ideas, discuss trends and be all BOH.







Chefs - Meet and connect with your fans who may influence others to follow your career and fill your restaurants. Fans are your unofficial "brand ambassadors" , the food street-teams that support your businesses, follow your careers and share your success with… Continue

Posted by FohBohChefs on November 3, 2009 at 2:00pm

Michael Biesemeyer

Is This Thing On?

Understand your audience, develop relationships, engage your community, deepen the conversation.
Zachary Adam Cohen


When you sit down to write a blog post, what's the most that you hope for? A comment or two? A mention on a friend's Facebook…
Continue

Posted by Michael Biesemeyer on August 1, 2010 at 12:59pm

Michael Atkinson

Another excited and passionate freshly-minted chef joins the industry



Congratulations to Marisa Smilovitz and proud parents, David and Patti. Marisa has worked very hard to graduate with high honors from the California Culinary Academy, having completed her externship at the award-wining and celebrated One Market restaurant in San Francisco.



It's this commitment to foodservice, her quality education and her natural talent that will bring new innovation to our industry.



Congratulations, Marisa… Continue

Posted by Michael Atkinson on January 15, 2010 at 3:00pm

Groups

Forum

Emerald Reilly

Do You Use Dark Meat Chicken?

Hello Chefs!I was hoping that some of you could offer me some insight in to the use of dark meat chicken in your restaurants. I am doing a new research project and would greatly appreciate any…Continue

Tags: white meat versus dark meat, white meat, dark meat chicken, dark meat

Started by Emerald Reilly in Ingredients and Prep Aug 23, 2011.

Veronica Boyd

The Greenbrier is Hiring Talented 5 Star Chefs

www.greenbrier.com/employment

Started by Veronica Boyd in Career Aug 3, 2011.

Michael Atkinson

The Cooking Channel 2 Replies

Scripps Networks Interactive plans to launch a cooking-focused TV channel in Q3 2010. It will replace luxury lifestyle channel Fine Living. It's aimed at home chefs and foodies who cook. Is there…Continue

Tags: home chefs, cooking channel

Started by Michael Atkinson in Cooking Shows. Last reply by heidyheins Jul 15, 2011.

Michael Atkinson

Is Culinary School or an Apprenticeship The best Way to Learn? 5 Replies

Apprenticing is old school. That's all they had. Work you butt off from a talented chef and you are in the trenches from day one. No theory. No labs. Just day to day education, learning on the…Continue

Tags: chefs, apprenticing

Started by Michael Atkinson in Ingredients and Prep. Last reply by Henry Lewandowski Apr 28, 2011.

Henry Prontnicki

Trend or Fad

For most of us, trends are something to pay close attention to and possibly add to a menu or the decor or wherever the trend is surfacing, and fads are something to perhaps run with, as a special or…Continue

Started by Henry Prontnicki in Culinary Trends and Crystal Ball Jul 13, 2010.

Henry Prontnicki

Recipes: to use, or not to use?

In my current position my employer is quite adament about us using the standardized recipes they provide, but of course the recipes usually have a caveat near the bottom about "correct the seasoning"…Continue

Started by Henry Prontnicki in Recipes Jul 11, 2010.

Henry Prontnicki

Love or Money?

Along the lines of a "grass is always greener" debate I was wondering what other chefs and cooks out there think.If you had the opportunity to give up a job in a nice high end type venue cooking the…Continue

Started by Henry Prontnicki in Executive Chef Jun 29, 2010.

Michael Atkinson

Associations & Clubs, are they earning their keep? 1 Reply

Are you getting enough value from your professional organization for the fees you pay? Is belonging to a local, regional or state restaurant association worth it? What is the value proposition and is…Continue

Tags: restuarant, associations

Started by Michael Atkinson in Home Chef. Last reply by Henry Prontnicki Mar 26, 2010.

Henry Prontnicki

Starchefs Conference

Just wondering if anyone visiting these forums has attended the Starchefs Conference in NYC, or is planning on attending this years.  Purchased my ticket for the event a few weeks ago.  For all the…Continue

Started by Henry Prontnicki in Conferences and Events Mar 26, 2010.

Photos

Loading…
  • Add Photos
  • View All
 
 
 

Industry Resources

Local Harvest

Loading… Loading feed

Chef Blogs

Loading… Loading feed

News - Culinary

Loading… Loading feed

© 2012   Created by Michael Atkinson.

Badges  |  Report an Issue  |  Terms of Service